Best Stir Fry Sauce Ever

INGREDIENTS:

1 clove garlic, minced (about 1 teaspoon)

1/2 teaspoon crushed red pepper flakes

2 teaspoons Chinese five-spice powder

1/2 teaspoon rice vinegar

2 tablespoons fresh orange juice

3 tablespoons coconut aminos

In a small bowl, mix the garlic, red pepper flakes, five-spice powder, and rice vinegar with a fork to form a smooth paste.  Stirring continuously with the fork, pour in the orange juice, then add the coconut aminos.




Recipe from "Well Fed: Paleo Recipes for People who love to eat"  

Grandma's Easy BBQ Pork

INGREDIENTS:
1 tablespoon olive oil or high quality lard
8 pork chops or about 4 pounds of pork shoulder roast, use bone-in chops or a bone-in shoulder roast instead of boneless for the richest tasting sauce
1 small onion, finely chopped
½ cup ketchup
1 cup water
1/3 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon nutmeg
1 bay leaf


INSTRUCTIONS:
Preheat oven to 325°F.
Brown meat on all sides in fat/oil over medium to medium-high heat in a flameproof casserole or Dutch oven.
While the meat is browning, combine remaining ingredients and stir to mix well.
When meat has browned, remove from heat and pour mixture over the meat
Cover with lid or foil and bake at 325°F for ½ hours for chops and about 2 ½ hours for roast. Check halfway through baking time, adding a small amount of additional water if necessary.
Remove bay leaf, transfer chops or roast to a warm platter and pour sauce in a gravy boat or pitcher. Spoon or pour some sauce over the meat to moisten.


Recipe from "Primal Blueprint Cookbook-Primal, Paleo, Low Carb, Dairy Free, Grain Free & Gluten Free"

Chocolate Cinnamon Sweet Potato Waffles

DRY INGREDIENTS
1 cup almond flour
¼ cup coconut flour, sifted
3 TBSP arrowroot starch
¼ cup cocoa powder
½ tsp baking powder
1½ tsp cinnamon

WET INGREDIENTS
4 eggs
½ cup mashed cooked sweet potato
2 tsp pure vanilla extract
3 TBSP pure maple syrup
½ cup coconut milk (use only if needed)
(makes 8 Waffles)



Recipe from "Make Ahead Paleo"

Prep Day:
Preheat a waffle iron.
In a medium-sized bowl, combine the dry ingredients.
Add the eggs, sweet potato, vanilla extract, and maple syrup and blend with a hand mixer. If the batter is too thick, which can happen if your sweet potatoes are on the dry side, slowly add some coconut milk until a semi-thick batter forms. It should look like traditional waffle batter.
Pour 1/3 cup of the batter onto the hot waffle iron, and cook according to the waffle iron manufacturer’s instructions. Repeat with the remaining batter.
Serve the waffles hot with syrup, or freeze for later. Freeze the cooled waffles in a freezer-safe zip-top bag.

Serving Day:
Simply toast a frozen waffle in the toaster or toaster oven until it is warm and crisp. No need to thaw first!

Southwestern Shepherd's Pie

INGREDIENTS:

FOR THE SWEET POTATOES:
2 pounds sweet potatoes, peeled and diced
1 clove garlic, peeled and crushed
½ cup unsweetened coconut milk
¼ cup to ½ cup chicken stock
1 teaspoon minced canned chipotle peppers in adobo sauce (more if you like it hotter)
Salt and freshly ground black pepper, to taste

FOR THE FILLING:
1 tablespoon oil or cooking fat of choice
2 pounds ground chicken or turkey
1 medium yellow onion, peeled and diced
4 cups frozen sliced peppers (fire-roasted is great or use fresh if you prefer)
4 cloves garlic, peeled and minced
One 14-ounce can diced fire-roasted tomatoes
2 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoons chipotle powder
1 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste

Recipe from "Quick and Easy Paleo Comfort Food"

DIRECTIONS
1. Preheat the oven to 350°F.

2. Prepare the sweet potatoes. Fill a medium-size pot with a few inches of water, and place a steamer basket inside. Add the sweet potatoes and garlic to the basket, and bring the water to a boil over medium-high heat. Once it boils, reduce the heat to medium, cover and cook the potatoes until they are soft, about 12 minutes.

3. Pour the potatoes and garlic into a large bowl, and add the coconut milk, some of the chicken stock, and the chipotles. Using a hand potato masher, an immersion blender or a hand mixer, mash the potatoes to the desired consistency, adding in more chicken stock as needed. Season with salt and pepper, if desired.

4. While the sweet potatoes are cooking, prepare the filling by heating the oil over medium heat in a large skillet. Add the ground meat and cook until browned, about 6 to 8 minutes. Remove the meat to a large plate or bowl, reserving the oil in the pan.


5. Add the onions to the skillet in which the meat was cooked and sauté until softened. Add the peppers and garlic and sauté for 2 to 3 minutes. Mix in the tomatoes, tomato paste, cumin, chipotle powder, cayenne pepper, and salt and pepper and then stir in the reserved meat. Stir well and cook the meat filling until just heated through.


6. Divide the meat filling among 8 ramekins (about 11⁄2- to 2-cup size) and top with the mashed sweet potatoes. Bake in the oven for 5 to 10 minutes, or until the shepherd’s pie is slightly bubbly.


 NOTES: If you are sensitive to the coconut flavor of coconut milk, feel free to decrease the amount of coconut milk used and increase the amount of chicken stock to your desired taste. Or, if you eat dairy, use some butter or heavy whipping cream in place of the coconut milk. If you have leftover chipotle Mashed Sweet Potatoes (194), feel free to use those.

Green Turkey Chile

INGREDIENTS

2 tablespoons oil or cooking fat of choice, plus 1 tablespoon for sautéing
2 pounds ground turkey or chicken

1 medium yellow onion, peeled and chopped
2 poblano peppers, seeded and minced
1 fresh jalapeño pepper, seeded and minced
5 cloves garlic, peeled and minced
One 28-ounce can tomatillos
2 cups chicken stock
1 pound butternut squash, peeled, seeded and chopped into bite-size pieces (2 cups)
Juice of 1 lime
2 teaspoons ground cumin
2 teaspoons chipotle powder

1 teaspoon dried oregano
2 tablespoons minced fresh cilantro (optional)

DIRECTIONS:

1. Heat 2 tablespoons of the oil in a large Dutch oven or soup pot over medium heat

2. Add the ground turkey, and cook completely, breaking it up with a fork as it browns, about 10 minutes. Remove the turkey to a bowl or a plate.
3. Add the remaining 1 tablespoon of oil to the pot, stir in the onions, poblanos and jalapeños, and cook until the onions are translucent and the peppers are slightly softened, about 4 to 6 minutes. Add the garlic and cook 1 minute more.
4. Add the browned turkey to the pot, along with the tomatillos, chicken stock, squash, lime juice, cumin, chipotle powder and oregano, and cook for approximately 8 to 10 minutes, or until butternut squash is cooked through.
5. Serve garnished with cilantro, if desired

Recipe from "Quick and Easy Paleo Comfort Food"

(If you don't like ground turkey you can substitute the ground meat or your choosing"

Slow Cooker Italian Pot Roast

 INGREDIENTS:
4 pounds chuck roast, removed from refrigeration 1 hour before cooking
3 or 4 inch section of oxtail (optional, but it really makes a difference in the sauce flavor and texture)
2 tablespoons fat1 large onion, chopped2 cloves garlic, crushed
4 inch sprig fresh rosemary (or 1 teaspoon dried)
1 cup water, beef or chicken stock, or dry red wine
¼ cup balsamic vinegar
2 cups finely chopped tomatoes





Directions:
Warm a few tablespoons of fat or oil in a big, heavy skillet and brown the chuck roast on all sides. Put the section of ox-tail in the bottom of the slow cooker. Put the roast on top of the oxtail. Add the onion, garlic, rosemary on top of the beef.

Add water, stock or wine to the pan and deglaze by scraping and dissolving the brown bits on the bottom. Add the liquid to the slow cooker, along with the balsamic vinegar and tomatoes.

Don’t Shock the Meat

Meat that goes directly from a cold refrigerator to a hot pan has a hard time adjusting to the extreme temperature change and won’t cook evenly or in the amount of time a recipe suggests. Before you cook meat, let it sit out (covered, of course) for at least a half hour. This is enough time for the meat to come up in temperature for so it will cook evenly, but it is too short a time to promote any significant bacteria growth due to lack of refrigeration.

Cook covered on low setting for 8 hours. Remove roast to a warmed serving platter. Strain the liquid, discarding the oxtail bones and rosemary stem (leave the leaves), then place remaining onions and tomatoes on top of the roast. Cover the roast with foil to retain heat.
Simmer strained liquid until reduced by half—it will be rich and flavorful due to the oxtail section that cooked along with it.
Spoon some of the reduced sauce over the roast and pass the rest of the sauce in a gravy dish at the table

  Recipe from "The Primal Blueprint Cookbook- Primal Low Carb, Paleo, Grain Free & Gluten free"

Roasted Butternut Squash Dip

From "Quick & Easy Paleo Comfort Food"

INGRDIENTS:
1 small butternut squash, peeled, seeded and cut into
½ to 1-inch pieces (you will need 2 cups)
1 tablespoon olive oil, plus 2 table­spoons for dip
1½ tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1 clove garlic, peeled and crushed
¼ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 400°F. Place the butternut squash on a foil-lined sheet pan and drizzle with 1 tablespoon of the olive oil. Roast for 20 minutes, or until the squash is fork-tender, turning over halfway through cooking.

2. Combine the roasted squash, the remaining 2 tablespoons olive oil, tahini, lemon juice, garlic, paprika, salt and pepper in a food processor and blend until well combined.

3. Serve warm, or refrigerate and serve cold later.